Collard and Cashew Sweet Potato Tagine

This recipe is from my new book BEAT CANCER KITCHEN: Deliciously Simple Plant-Based Anticancer Recipes, in stores November 16th, 2021 and available for pre-order now! (Links below the recipe)

Tagine is a North African stew traditionally made in an earthenware pot. Our Collard and Cashew Sweet Potato Tagine with lemon and apricots is unbelievably delicious and packed with anticancer nutrients from garlic, onions, ginger, cloves, peppers and more. This dish is sweet, savory and spicy and never fails to deliver cozy comfort-food vibes, and I get super excited every time Micah tells me she’s making it for dinner.

Collard and Cashew Sweet Potato Tagine

Serves 4-6

-1 tablespoon extra-virgin olive oil
-1 medium onion, diced
-8 garlic cloves, minced
-1 tablespoon minced ginger
-1 medium serrano pepper, minced
-4 cups vegetable broth
-2 cups water
-6 ounces tomato paste
-1/2 cup cashew butter*
-1 medium skin-on sweet potato, diced
-1 tablespoon harissa**
-One 15-ounce can chickpeas, drained, or 1 1/2 cups cooked chickpeas
-1 medium lemon, quartered
-1/2 cup diced dried apricots
-1/2 to 1 bunch collard greens, ribs removed and leaves finely chopped***
-1/2 teaspoon sea salt
-1/2 cup chopped cashews*
-Cilantro, to garnish
-Sriracha, to garnish

1. Sauté the olive oil, onion, garlic, ginger, and serrano pepper in a Dutch oven or tagine over medium-high heat for 5 minutes, or until the onion is translucent.

2. Add the vegetable broth, water, tomato paste, and cashew butter, bring to a gentle boil, then stir vigorously to mix the tomato paste and cashew butter evenly. Then add the sweet potato, harissa, chickpeas, lemon, apricots, collard greens, and sea salt.

3. Bring the mixture to a simmer, turn the heat down to low, and cover. Cook for 30 minutes, or until the sweet potatoes are tender, stirring occasionally.

4. Serve warm in a bowl, topped with cashews and garnished with cilantro and a drizzle of sriracha.

*Almond butter or peanut butter can be substituted for cashews/cashew butter.

**Harissa is a Moroccan spice mixture typically consisting of garlic, cumin, paprika, and coriander.

***Kale can be substituted for collard greens.

Share your pics of this recipe on social media and tag me @chrisbeatcancer #beatcancerkitchen :)

BEAT CANCER KITCHEN is a full-color cookbook with raw and cooked plant-based (vegan) recipes for breakfast, lunch and dinner, plus soups, salads, juices and smoothies galore! There’s a section with potent anticancer recipes for patients and a section with recipes for healthy living and prevention.

There are anticancer nutrition factoids sprinkled throughout the book and most importantly, the recipes are all super yummy and super easy to make! :)

BEAT CANCER KITCHEN will be in stores November 16th and is available for pre-order now. You can pre-order from your favorite local bookstore (they need our support!) or get it from one of these online booksellers:

Barnes & Noble
Booktopia (AU)
Indigo (Canada)
Waterstones (UK)
Hive (UK)

Beat Cancer Kitchen: Deliciously Simple Plant-Based Anticancer Recipes Get it on Amazon here
Beat Cancer Daily 365 Days of Inspiration, Encouragement, and Action Steps to Survive and Thrive Get it on Amazon here
Chris Beat Cancer: A Comprehensive Plan for Healing Naturally Get it on Amazon here, or anywhere books are sold.

I've interviewed over 70 people who've healed all types and stages of cancer. Check them out here. Or use the search bar to find survivors of specific cancer types.

I also created a coaching program for cancer patients, caregivers, and anyone who is serious about prevention called SQUARE ONE. It contains the step-by-step strategies used by myself and many others who have healed cancer with a holistic approach using nutrition and natural non-toxic therapies.

Watch SQUARE ONE Module 1 for free here


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